Mom’s Recipe! Savory Potato Doenjang Jjigae
Quick & Delicious Dinner: Doenjang Jjigae with Potatoes
This Doenjang Jjigae (Korean soybean paste stew) is exceptionally rich and flavorful thanks to the addition of soft, fluffy potatoes. It’s the perfect comfort food that makes rice disappear in no time. Try it over rice for a hearty ‘jjigae-bap’ experience!
Stew Ingredients
- Pork 100g (thinly sliced pork belly, pork shoulder, or pork belly work well)
- 1 Onion
- 2 Potatoes
- 1/2 Zucchini
- 1-2 Cheongyang peppers (adjust to your spice preference)
Seasoning Ingredients
- 2 Tbsp Doenjang (Korean soybean paste)
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Minced garlic
- 1-2 Tbsp Gochugaru (Korean chili flakes, adjust to taste)
- 2 Tbsp Doenjang (Korean soybean paste)
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Minced garlic
- 1-2 Tbsp Gochugaru (Korean chili flakes, adjust to taste)
Cooking Instructions
Step 1
First, wash all the vegetables for the stew thoroughly. Peel the potatoes or wash them clean.
Step 2
Slice the potatoes into roughly 5mm thick, broad pieces. This thickness allows the potato flavor to infuse well into the stew and keeps a pleasant texture.
Step 3
Cut the zucchini into half-moon shapes, about 3-4mm thick. If they’re too thick, they might take longer to cook.
Step 4
Halve the onion, then cut each half into 8-10 wedges. Larger pieces will release their sweetness into the broth as they simmer, enhancing the overall flavor.
Step 5
Pour enough water into a pot or a ttukbaegi (Korean earthenware pot) to cover the ingredients. Bring it to a boil over high heat. Using rice water (water used to rinse rice) can add an extra layer of savory depth.
Step 6
Once the water is boiling, add a handful of the prepared pork. I used thinly sliced pork belly, but pork shoulder or regular pork belly are also delicious choices. Skim off any impurities that rise to the surface.
Step 7
Now it’s time to add the seasonings that will build the rich umami flavor. Add the doenjang, gochujang, minced garlic, and gochugaru in that order, stirring well to dissolve. The savory notes of doenjang and the mild spice of gochujang will create a harmonious and delicious broth.
Step 8
Thinly slice the Cheongyang peppers and add them to the pot. If you enjoy a spicier kick, feel free to use both peppers or remove the seeds for a milder heat.
Step 9
Let the stew simmer vigorously until the potatoes are completely tender and fluffy. Reducing the heat to medium and letting it simmer gently will further enhance the natural flavors of the ingredients. You’ll know they’re done when a fork pierces them easily.
Step 10
Ladle the beautifully simmered Potato Doenjang Jjigae into a ttukbaegi or serving bowls. Enjoy this comforting stew with a bowl of hot rice for a perfect meal! ^^
